Description
Principles and methods of food preservation/processing and packaging operations. Raw materials handling, effect of processing on nutritional value of foods, packaging and food additives. Recommended: College basic food preparation course.
Prerequisite: CHEM 30B or CHEM 8 or instructor consent.
Misc/Lab: Lecture/lab 5 hours.
Grading
Normal Grade Rules
Units
3
Page last generated: 08/01/2008 12:11:58
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